Pumpkin Streusel Bars

    Is it time for pumpkin everything once again? It's the second week of October, I'd say so!!! I was searching for a recipe meriting the title of my first pumpkin recipe of the season. I found it! I like to describe them as pumpkin coffee cake meets pumpkin pie. They're really good! I'm pretty sure I've finally found the perfect ratio of sugar, butter, and flour for a really nice streusel topping.  Let the autumn baking continue!

Pumpkin Streusel Bars

Ingredients:

- 2 cups of flour

- 2 1/2 teaspoons of baking powder

- 1 teaspoon of salt

- 1 1/2 teaspoon of cinnamon

- 1/2 cup of butter, at room temperature

- 2 cups of sugar

- 2 eggs

- 2 teaspoons of vanilla extract

- 1 (15 ounce) can of pumpkin

- 1 cup of milk

For the topping:

- 1/2 cup of cold butter, cubed

- 1 cup of packed light brown sugar

- 1 1/2 cups of flour

- 1/2 teaspoon of salt

    Preheat oven to 350 degrees. In a small bowl sift together the flour, baking powder, salt, and cinnamon. Set flour mixture aside. In a large bowl cream the butter and sugar together with an electric mixer. Once the mixture is light and fluffy, beat in the eggs, vanilla, and pumpkin until smooth. Add the flour mixture to the pumpkin mixture gradually, in thirds and alternating with the cup of milk. Once completely combined, pour the batter evenly into a greased 9x13 baking pan. To make the struesel topping mix all of the ingredients together with a pastry cutter or a fork until it resembles small peas. You can even get in there with your fingers! Spread the crumb topping over the pumpkin cake batter. Bake for about 45-50 minutes. Or until a toothpick comes out of the center clean. Slice and enjoy. I really love these warm out of the oven.